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spice dryer
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Four disadvantages of spice dryer
High temperatures can easily lead to the loss of core aroma. The essential oils in spices have extremely low boiling points, mostly starting to volatilize at 60°C–90°C. However, traditional hot-air drying and oven drying generally involve temperatures ranging from 80°C to 120°C. This "high-temperature intense drying" can cause the most precious light aroma compounds to volatilize completely, resulting in dried spices that smell unfragrant and taste tasteless when cooked, leaving only a woody or astringent flavor.
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